Chicken, bacon and porcini barley ‘risotto’

1. Cover the mushrooms with 200ml just-boiled water and set aside to soak. Meanwhile, heat the oil in a large, wide, heavy-based pan. Season the chicken and fry for 6-8 minutes, until golden on all sides. Transfer to a plate; set aside. Add the bacon and shallots to the pan and fry for 6-7 minutes until the bacon is crisp and the shallots have softened. Add the garlic and cook for a further 30 seconds, stirring continuously.

2. Tip in the pearl barley and stir to coat the grains in the fat, then turn up the heat and add the cider; let it bubble away for 2 minutes until slightly reduced. Drain the mushrooms, reserving the soaking liquor; roughly chop, then add to the pan with the soaking liquor and chicken stock. Bring to the boil, then return the chicken thighs to the pan, with any resting juices, submerging them in the liquid. Lower the heat and simmer for 35 minutes, stirring occasionally and topping up with water if it starts to get too dry.

3. Stir in the cabbage, add a splash more water and cover with a lid; cook for a further 5 minutes until the cabbage is tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Turn off the heat, carefully transfer the chicken thighs to a board, then put the lid back on the pan. Roughly shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken back through the risotto with most of the cheese and an extra glug of cider, then season and serve scattered with the chives and remaining cheese.